Instead, I attribute the recent influx of banana recipes mostly to the fact that it's almost completely impossible to time banana purchases + banana consumption - banana ripening. And frankly, I don't mind. I'm a sucker for a good banana baked good, and so are my boys. So that's what matters, right?
Anyway, now that we've gotten out of the way, let's get to the real reason for today's post:
There are a lot of really yummy, delicious recipes out there calling themselves "tortes." But with just a swift swipe of the Google search, I've realized that the term torte is mostly confined to dessert cakes made with ground nuts... not your typical wheat flour base.
I will confess that even my version breaks from tradition slightly by not offering a frosting. But with a crumbly walnut and sweet banana topping, I say who needs it? It does, however, offer the crucial ingredient that so many of its cousins are missing:
I used almond meal. Are you familiar with it? It's just ground almonds (obvious, I'm sure). But its increasing exploding popularity has been brought on in large part to the increased awareness of the need for gluten-free diets for a growing part of the population. My blog is not gluten-free. But I see no reason not to celebrate delicious dishes and ingredients that are.
Almond meal is rich in healthy fats and hunger satisfying protein, qualities you won't find anyone applauding in your average wheat flour dessert. For me, those have a place, certainly... but every once in a while, a little dessert reformation is in order.
Banana Nut Torte
(loosely adapted from Roost)
1 1/2 cups almond flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp vanilla extract
1/4 cup coconut oil
1/4 cup honey + 1 tablespoon honey
1 cup walnuts
1 banana, sliced
Garnish: Homemade Ice Milk and fresh cherries (optional)
Preheat oven to 350F.
Combine first 3 ingredients in a bowl. Combine eggs, vanilla, oil and 1/4 cup honey in a seperate bowl. Stir wet ingredients into dry ingredients until moistened.
Spray bottom of a springform pan with cooking spray. Sprinkle with walnuts and top with banana slices; drizzle with remaining 1 tablespoon of honey.
Spoon batter on top of walnuts and smooth to sides. Cook for 15 - 20 minutes or until golden brown and a wooden pick inserted near center comes out clean. Let cool. Unhinge springform pan and invert onto plate to serve. Garnish, if desired.